Mix 1 1/2 pounds ground turkey, 1/4 cup jalapeño hot sauce, 2 each sliced scallions and grated garlic cloves, 2 teaspoons Dijon mustard and 1 teaspoon kosher salt; form into 8 thin patties. Cook in 2 batches in vegetable oil in a large nonstick skillet over medium-high heat, 1 1/2 minutes per side; top with sliced monterey jack during the last 30 seconds. For each burger, stack 2 patties on a toasted bun with lettuce and avocado. Top with a mix of 1/4 cup each mayonnaise and sour cream and 2 tablespoons jalapeño hot sauce, plus pickled jalapeño slices.
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Photograph by Ryan Liebe
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